Chopstick Noodle Salad

Name: Chopstick Noodle Salad
Ingredients: 2 (8-ounce) packages soba (buckwheat noodles), uncooked; 2/3 cup sliced green onions; 1/4 cup water; 1/4 cup low-sodium soy sauce; 2 tablespoons dark sesame oil; 1 tablespoon fish sauce; 2 garlic cloves, minced; 8 cups water; 1 cup small cauliflower florets; 1 cup (1/4-inch) diagonally cut carrot; 1 cup small broccoli florets; 1 cup small yellow squash, halved lengthwise and thinly sliced

12 ingredients

3 steps

Ingredients

2 (8-ounce) packages soba (buckwheat noodles), uncooked
2/3 cup sliced green onions
1/4 cup water
1/4 cup low-sodium soy sauce
2 tablespoons dark sesame oil
1 tablespoon fish sauce
2 garlic cloves, minced
8 cups water
1 cup small cauliflower florets
1 cup (1/4-inch) diagonally cut carrot
1 cup small broccoli florets
1 cup small yellow squash, halved lengthwise and thinly sliced

Directions

1

Cook the noodles according to package directions, omitting salt and fat.
2

Combine onions and next 5 ingredients (through garlic) in a small bowl.
3

Bring 8 cups water to a boil in a large saucepan. Add cauliflower, carrot, and broccoli; cook 2 minutes. Add squash, and cook 1 minute. Drain vegetables in a colander. Combine noodles, onion mixture, and vegetables in a large bowl; toss to coat.